Tapenade

12 ounces Niçoise olives, pitted8 ounces black olives, pitted4 ounces salt-packed anchovy fillets, rinsed and dried 1/3 cup capers, rinsed6 garlic cloves, mincedGround black pepper to tasteLemon juice to tasteOlive oil to tasteChopped herbs, such as oregano or basil, to tasteIn a food processor, combine the olives, anchovies, capers, garlic and pepper. With the motor running, slowly pour in the lemon juice and oil through the feed tube. Blend until chunky and easily spread, but do not overmix; the tapenade should have texture and identifiable bits of olive.Adjust seasoning and finish with the herbs. Spread tapenade on garlic crostinis or foccacia. Or try it on fresh tomato salad or served with roasted lamb or poached salmon.Serves 32.Cook's note: Anchovy fillets are optional; replace with fresh herbs, such as oregano or basil, or more robust ingredients, such as grated parmesan cheese, mustard or hot peppers.Nutrition values per serving: 53 calories, 5 g fat (.4 g saturated), 2 g carbohydrates, 0 fiber, 1 g protein, 3 mg cholesterol, 402 mg sodium."Hors d'Oeuvre at Home" by the Culinary Institute of America (2007 Wiley, $29.95)